Japanese home cooking for the rest of the world.

Welcome to Japan Food Addict!

Hello! My name is Mai. I'm from Kyoto, Japan. These are some of the most popular recipes in Japan. They are healthy and easy to make. Most of them take 20 minutes or less to prepare. Itadakimasu! (Let's eat!) Contact Mai

Tanuki Udon is Kyoto’s original Udon soup. This particular Udon is thick and contains ground ginger for a special taste. Most Kyoto Udon restaurants serve Tanuki Udon but it is harder to find in other cities. Ginger and green onion are good for a sore throat, so this is also a good recipe if you are feeling sick, and is great overall for a healthy diet.

Mizore is the Japanese word for sleet, and nabe means “hot pot.” This recipe contains ground daikon, which many people think resembles wet snow, hence the “sleet”. Its tasty and contains lots of vitamins. Also it is very good with mochi (Japanese rice cake). We eat a lot mochi in New Year season, so it’s perfect for the new year!

Oden is a popular wintertime stew. So popular, in fact, that convenience stores have open pots during the cold months and my friends and I often go there for a warm bowl when we get hungry. There are many ingredients in oden: eggs, daikon, potato, konnyaku, tofu fish cake, meat ball, chicken, pork, and beef. Each family has its own special recipe, so it is fun to try at your friend’s house.

Japanese: Satoimo no Miso Shiru.Miso soup is called “misoshiru” in Japanese. It is a traditional Japanese soup in which we use dashi for the base, then mix with miso paste. I used satoimo (small taro) for the soup this time, it is little different taste than potato miso soup. Taro becomes soft and sticky!

Tonjiru warms the body, so it is a common item found at winter festivals in Japan. The taste is different from regular miso soup, and varies from family to family and prefecture to prefecture. Many teisyoku restaurants serve this soup, so drop by when you’re in Japan and try it out!

Japanese: Daikon to Oage no Misoshiru. This soup is a traditional recipe in which we use dashi for the base, then mix with miso paste. Oage (aburaage) is a thin piece of deep fried tofu and goes very well with miso soup. We also make sushi, stir-fry, udon and more.

Japanese: Jyagaimo no misoshiru.Miso soup is a traditional Japanese soup in which we use dashi for the base, then mix with miso paste. Jyagaimo means potato. You might not think so, but potatoes goes really well with miso soup.

Miso soup is called “misoshiru” in Japanese. It is a traditional Japanese soup in which we use dashi for the base, then mix with miso paste. There are many kinds of miso soup: tofu, daikon, potato, shell, club, pork, etc…. Each Japanese family has is its own brand of miso soup, which we refer to as “Mother’s Taste”.